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Artichoke Soup Annette Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Jerusalem artichokes||2 Pound, cooked, peeled and coarsely chopped (Sunchokes)|
|Chicken stock/42 ounce cans chicken broth||5 Cup (80 tbs)|
|Ground pepper||To Taste|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2019 Calories from Fat 892
% Daily Value*
Total Fat 100 g154.2%
Saturated Fat 59.4 g296.9%
Trans Fat 0 g
Cholesterol 322.7 mg
Sodium 1808.6 mg75.4%
Total Carbohydrates 228 g76%
Dietary Fiber 18.8 g75.1%
Sugars 121.6 g
Protein 52 g103.4%
Vitamin A 57.9% Vitamin C 123.5%
Calcium 31.5% Iron 194.6%
*Based on a 2000 Calorie diet
Add onion and saute until translucent, about 10 minutes.
Puree onion and artichokes in batches with some of stock in blender or processor.
Pour into 3-quart saucepan.
Blend in remaining stock.
Simmer until heated through, about 15 minutes.
Season with salt and white pepper .
Ladle into bowls.
Stir about 1 tablespoon cream into center of each serving, combining just enough to show swirl of cream.
Garnish with parsley.
This soup can also be served cold.